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Hoppin' John

Hoppin’ John

Hoppin’ John is a dish that originated in the Low Country (Carolinas) made with black-eyed peas and rice. I usually cook Hoppin’ John in the pressure cooker (As in Chef Cheri’s Hasty Tasty Meals ©2003), but this version is tasty and worth a little extra work. Use a 5-quart cast iron Dutch oven for best results. You will need a 1-quart covered saucepan or rice cooker for the rice, plus a tea kettle for boiling water.



  • 2 Tbsp. unsalted butter, divided
  • 1 cup long grain brown rice
  • 2 cups boiling water
  • 2 tsp. salt, divided
  • 1 onion, diced
  • 3 cloves garlic, finely chopped
  • 1 pound dried black-eyed peas (soaked overnight and rinsed)
  • 6 cups water
  • 1 can Rotel® tomatoes and green chilies
  • 1 bay leaf
  • 1 tsp. freshly ground pepper
  • 1/2 lb. cooked Andouille sausage


  1. Preheat cast iron Dutch oven over medium heat and melt 1 Tbsp. unsalted butter.
  2. Add the brown rice and stir. Toast the rice, stirring often, for about 5 minutes.
  3. Spoon the rice into a 1-quart saucepan. Add 2 cups boiling water and 1 tsp. salt. Cover and cook over low heat for twenty-five minutes or until tender. Do not overcook.
  4. Add 1 Tbsp. unsalted butter to the Dutch oven and sauté the onions over low heat. After ten minutes add the garlic, bay leaf, and the black-eyed peas.
  5. Stir to combine then add 6 cups water. Cover Dutch oven.
  6. Time for two hours and cook over low heat. After about 30 minutes, lift the cover and move it to allow steam to escape.
  7. After the peas are cooked, add 1 tsp. salt and 1 tsp. freshly ground pepper. Salting peas earlier may make them tough.
  8. Add ½ pound cooked Andouille sausage cut into ½ inch slices, along with the can of Rotel®. Remove the bay leaf.
  9. Remove Dutch oven from heat, stir in rice, and serve. Covered, the hoppin’ John will keep warm for about an hour.

Yield: About 6 meal-size servings or 12 side dish servings.

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Happy New Year

Are you a traditionalist about eating a new year’s day meal for good luck? Or are you superstitious? For me the tradition is an excuse to eat a bunch of favorite southern foods. This year’s menu will be pork chops cooked with collard greens, served with a side of Hoppin’ John. Here are the recipes:


Hoppin’ John


1 cup dried black eye peas
1 cup uncooked brown rice
3 cups water
½ cup chopped onion
1 can tomatoes and green chilies
1 bay leaf
1 teaspoon Cajun spice seasoning

Combine the first 4 ingredients in a 4-6 quart/liter pressure cooker and bring to a boil. Add remaining ingredients, bring to pressure, lower heat, and cook under pressure for 15 minutes.

Remove from heat, allow pressure to drop for 10 minutes, then quick-release pressure according to manufacturer’s directions. Carefully open cooker, fluff rice mixture with a fork, and serve.

Serves 4-6

Pork Chops and Collard Greens


4 boneless pork loin chops
1 Tbsp. olive oil
2 cups water

16 oz. collard greens, washed, stemmed, and chopped
salt and pepper
1 Tbsp. sugar or sweetener of choice
1 tsp. apple cider vinegar
½ tsp. ground nutmeg


Preheat the pressure cooker pot (use at least a 6 quart size). Brown the pork chops in oil on each side. Remove the pork chops and add salt and pepper to the chops.

Add the water to the pot, bring to a boil, then add the collard greens in bunches, allowing each bunch to wilt down. Add the vinegar and sugar to the greens. Place the pork chops on top the greens.

Secure lid, and bring to pressure. Cook for 15 minutes. Remove pressure cooker from heat and release pressure according to the manufacturer’s directions. Remove pork chops, toss the greens with salt, pepper, and nutmeg, then serve.

Makes 4 servings.

Secure lid and bring to pressure.

Secure lid and bring to pressure.

This menu won’t guarantee a prosperous, trouble-free 2013, but it will provide you with lots of fiber and nutrition. Enjoy!

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Filed under black-eye peas, cooking, Healthful Eating, Pork Chops, Recipes, Vegetables